摘要
将乳化油脂以2%、4%、6%、8%的含量添加到面粉中,研究其对面团流变学特性以及对馒头品质的影响。实验结果表明:在面粉中添加乳化油脂,能明显地改善面团的粉质与拉伸特性,以添加4%含量时最佳。进行馒头蒸制实验后发现:馒头体积增大,比容增加,外观挺立,表面光滑有光泽,质地均匀,纹理良好。经TPA测定结果表明:硬度降低,抗老化性能明显改善。
Influences of emulsified oil on rheological property of wheat flour dough and the quality of steamedbread were studied by adding emulsified oil to wheat flour by 2%, 4%, 6%, 8% of the content. The experiment showed that after adding emulsified oil, the Farinograph and extensograph property of dough can be significantly improved, and adding 4% of the content can improve them most. In steamed-bread steaming experiment, the addition of emulsified oil to wheat flour makes its volume and hematoerit increase, and its surface smooth and texture uniform. Besides it makes steamed-bread＇s hardness reduced and aging resistance improved obvious in TPA experiment.
出处
《粮食加工》
2009年第6期46-48,共3页
Grain Processing
基金
2008年河南省重点科技攻关项目"蒸制面食安全分析及其保障措施研究"的基础研究部分
项目编号:082102350005
关键词
馒头
乳化油脂
粉质特性
拉伸特性
steamed-bread
emulsified oil
farinograph property
extensograph property
